Ancho Pepper-Cherry Sauce
This tangy, sweet-and-spicy take on barbecue sauce has a nice balance of vinegar, sweetness from the cherries and spice from the chili powder. Try it with pork tenderloin or steak. Source: EatingWell Magazine, January/February 2019
Ingredients
Directions
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Combine cherries, onion, vinegar, ketchup, brown sugar, water, garlic, chile powder and cumin in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer until the onion is tender, 15 to 20 minutes.
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Transfer the mixture to a blender. Remove the center piece of the lid (so steam can escape) ; secure the lid and place a towel over the opening. Process until smooth, about 30 seconds. Add butter and salt; process until smooth.
Nutrition Facts
Per Serving:
54 calories; 1.6 g total fat; 4 mg cholesterol; 233 mg sodium. 10.5 g carbohydrates; 0.4 g protein; Full Nutrition
Exchanges:
1/2 fat, 1/2 other carbohydrate